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Now a thoughtful preview of Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

“Bracken’s Kitchen, a nonprofit dedicated to combating food insecurity in Southern California is committed to recovery, repurposing and restoring both food and lives through food rescue, culinary training, and community feeding program, will host its 2nd annual fundraiser to support healthy meals served to the impoverished in Orange County. The “Hungry Games 2.0” culinary competition will bring top local chefs together for an evening of food and wine in a live kitchen setting.” Founder Chef Bill Bracken of Bracken’s Kitchen joined by first time participant Chef Brian Huskey of Tackle Box – Local Grub Shack in Costa Mesa and Corona del Mar stirs the pot for us with all the enticing details.

“The eclectic food and spirits at Chapter One: the modern local in Santa Ana fuse the exotic with the traditional, always created with their own playful twist. The kitchen, led by executive chef Jason “Chicken Wang”Montelibano, features local, sustainable, seasonal and all-natural ingredients. The atmosphere blends the pleasures of elegant dining with the relaxed conviviality of a local pub.” Executive Chef Jason “Chicken Wang” Montelibano is our guest.

“Taco Rosa, Chef Ivan Calderon’s upscale Mexican restaurant in Newport Beach, will host its 7th Annual “Battle of the Tequileros” on Sunday, September 22nd from 4-8 p.m. Bringing together 34 different tequila and mezcal brands, the celebratory event will benefit Operation of Hope Worldwide, a local non-profit providing free, life-changing surgeries and health care for children and adults in under-served areas of the world, while creating a self-sustaining program of hope through education.” Chef Ivan artfully uncorks the tequila for us.

Now a thoughtful preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

There is a lot of spirited discussion among foodies about white meat and dark meat chicken. Dark meat chicken is clearly growing in popularity. Which is tastier? Is one perhaps even healthier? One of our resident Meatheads from West Coast Prime Meats, Jay Henderson, joins us with his informed perspective. Who wants a drumstick?

“Bracken’s Kitchen, a nonprofit dedicated to combating food insecurity in Southern California is committed to recovery, repurposing and restoring both food and lives through food rescue, culinary training, and community feeding program, will host its 2nd annual fundraiser to support healthy meals served to the impoverished in Orange County. The “Hungry Games 2.0” culinary competition will bring top local chefs together for an evening of food and wine in a live kitchen setting.” Founder Chef Bill Bracken of Bracken’s Kitchen stirs the pot for us with all the the enticing details.

“The eclectic food and spirits at Chapter One: the modern local in Santa Ana fuse the exotic with the traditional, always created with their own playful twist. The kitchen, led by executive chef Jason “Chicken Wang”Montelibano, features local, sustainable, seasonal and all-natural ingredients. The atmosphere blends the pleasures of elegant dining with the relaxed conviviality of a local pub.” Executive Chef Jason “Chicken Wang” Montelibano is our guest.

“Taco Rosa, Chef Ivan Calderon’s upscale Mexican restaurant in Newport Beach, will host its 7th Annual “Battle of the Tequileros” on Sunday, September 22nd from 4-8 p.m. Bringing together 34 different tequila and mezcal brands, the celebratory event will benefit Operation of Hope Worldwide, a local non-profit providing free, life-changing surgeries and health care for children and adults in under-served areas of the world, while creating a self-sustaining program of hope through education.” Chef Ivan gracefully uncorks the tequila for us.

Time for another effervescent installment of “Ask the Brewers” where we answer listeners’ intriguing questions about craft beer. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“In the spirit of the restaurant’s namesake, Julia’s menu is refined and adventurous. The woman who inspired these courses traveled the Santa Fe Trail and started a family in the harsh environs of the American Southwest. In her honor, we have crafted a collection of entrées, tapas, starters and sides that put a twist on tradition. Open daily for breakfast, lunch, dinner and cocktails, Julia’s menu features a wide variety of traditional entrées with a twist and new recipes that you’ll love.”

“The restaurant’s namesake and muse is Julia Staab, an elegant Santa Fe socialite and matriarch of the prominent Staab family. In 1882, Mrs. Staab and her family, including her husband Abraham Staab, built a three-story brick mansion – in the French Second Empire-style – just two blocks east of the Santa Fe Plaza. The couple and their children entertained Santa Fe’s well-heeled social circles in the grand residence, enjoying a life of opulence and local prestige. The grand residence was decorated with ornate European materials, creating an environment so enticing that the ghost of Mrs. Staab is said to have taken up permanent residence.”

“The dining room at the new Santa Fe restaurant retains touches of the 19th century flair for which the original Staab mansion was renowned. Menus pay tribute to the restaurant’s original resident with refined flavors and perfectly plated presentations, channeling Mrs. Staab’s inspired sense of occasion and style.”

“Over the past two decades, Executive Chef Tom Kerpon has sharpened his epicurean skills at some of the most prestigious resorts, hotels and restaurants in Santa Fe and across the country including Bishops Lodge Resort, Inn of the Anasazi, La Chama and Hotel Crescent Court in Dallas, Texas. An active participant in the Santa Fe culinary scene, Kerpon serves on several boards including the Santa Fe Wine & Chile Fiesta, of which he is a past President. He received his B.A. from the University of Texas and is a Certified Sommelier.”

There is a lot of spirited discussion among foodies about white meat and dark meat chicken. Dark meat chicken is clearly growing in popularity. Which is tastier? Is one perhaps healthier?

“Bracken’s Kitchen, a nonprofit dedicated to combating food insecurity in Southern California is committed to recovery, repurposing and restoring both food and lives through food rescue, culinary training, and community feeding program, will host its 2nd annual fundraiser to support healthy meals served to the impoverished in Orange County.

The “Hungry Games 2.0” culinary competition will bring top local chefs together for an evening of food and wine in a live kitchen setting.”

Guests will be able to taste small bites and cast their votes, with the Hungry Games winner announced over dessert. There will be a small silent auction.

“Our eclectic food and spirits at Chapter One: the modern local fuse the exotic with the traditional, always created with our own playful twist. Our kitchen, led by executive chef Jason “Chicken Wang”Montelibano, features local, sustainable, seasonal and all-natural ingredients. The atmosphere blends the pleasures of elegant dining with the relaxed conviviality of a local pub.”

“Our cocktail list, highlighted by our award-winning, fresh ginger Moscow Mules, also features over 200 whiskeys from around the world.”

Executive Chef Jason “Chicken Wang” Montelibano is our guest.

“Taco Rosa, Chef Ivan Calderon’s upscale Mexican restaurant in Newport Beach, will host its 7th Annual “Battle of the Tequileros” on Sunday, September 22nd from 4-8 p.m. Bringing together 34 different tequila and mezcal brands, the celebratory event will benefit Operation of Hope Worldwide, a local non-profit providing free, life-changing surgeries and health care for children and adults in under-served areas of the world, while creating a self-sustaining program of hope through education.”

“As the most diverse tequila tasting in Southern California, the event gives guests an unparalleled opportunity to experience the unique nuances between a variety of tequilas and mezcals. Guests can also enjoy tray-passed tapas-style bites from the Taco Rosa kitchen, exciting giveaways, and live music performed by The Agave Bros. of Laguna Beach. Guests will embark on a tasting journey through which they will determine winners in four categories: Best Tequila, Best Mezcal, Best Cocktail, and Best Booth Presentation.”

“Over the past seven years, we have seen tremendous growth of Battle of the Tequileros, with more attendees and tequila houses. We’re thrilled to provide tequila enthusiasts with an exciting and educational event which also allow us to support local organizations with a global impact,” comments Chef Ivan Calderon of Taco Rosa. “We are proud to once again partner with Operation of Hope Worldwide, an organization whose global reach has impacted, and even saved the lives of thousands of people throughout the developing world.”

Tickets for the 21-and-over event are priced at $100 and offer guests all-inclusive access to tequila and mezcal cocktails and samples, live music, and tapas. Tickets can be purchased by calling 949.720.0980.

Chef Ivan graciously uncorks the premium tequila for us.

Time for another effervescent installment of “Ask the Brewers” where we answer listeners’ questions about craft beer. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

They truly enjoy interacting with craft beer enthusiasts.

What’s Lonely Tarts Club Band? We’ll Ask the Brewers.”

How do you match styles of premium craft beer with food? The Golden Road brewers have recently been part of well-received, high profile Craft Beer dinners at The Ranch and on-site at Golden Road Pub OC (both in Anaheim.) We’ll “Ask the Brewers.”

One of our most reliable sources of key restaurant news in Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series.

A Vegas Golden Knights player, Ryan Reaves, has a new craft beer label 7Five. The first release is Training Day Golden Ale. It’s a brew for everyday lager drinkers curious about the craft beer possibilities.

A lager for Summer is probably next.

We’ll get a morsel by morsel commentary from Al who joins us in-studio.

Now a (hopefully) tantalizing preview of Saturday’s overloaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The classic Casa Vega is a family-owned Mexican restaurant that has been a Sherman Oaks landmark for 60 years. They are celebrating their 60th Anniversary in style with cocktails and a special seven-course menu this Saturday night, July 16th. It’s a benefit for the L.A. Regional Food Bank. The celebrity guest chef is Baja’s Javier Plascencia. 2nd generation proprietress Christy Vega is our guest.

Chef Eric Samaniego (Bravo TV’s “Best New Restaurant“), formerly of Little Sparrow in Santa Ana, has joined Michael’s On Naples in Long Beach as the award-winning restaurant’s chef de cuisine. In addition to changes in the kitchen, Michael’s on Naples is experiencing an aesthetic transformation as well. The restaurant’s rooftop terrace has been under construction as it undergoes a major expansion and renovation. Chef Eric joins us.

Food waste is inexcusable in restaurants these days. It’s a matter of principle in addition to being part of the green movement. Our own Chef Andrew Gruel will highlight what he does to turn usable items that were formally tossed in the garbage into practical (and tasty) menu items.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

The Ranch Restaurant in Anaheim has a tremendous commitment to using fresh fruit and vegetables in all their preparations. They incredibly have their own farm (“The Farm”) in Orange on over two acres of land where they grow many of the fruits and vegetables used at the bar and on the dinner menu. Executive Chef Michael Rossi actually checks the farm daily to see what can be used fresh from the field on that day’s menu.

Restaurant Manager & Mixologist Dan Minjares has recently introduced their new Summer Cocktails. Included is a selection of appealing “Farm Inspired Summer Cocktails” that use citrus, watermelon and strawberries from the farm.

The Ranch Restaurant in Anaheim has a tremendous commitment to using fresh fruit and vegetables in all their preparations. They incredibly have their own farm (“The Farm”) in Orange on over two acres of land where they grow many of the fruits and vegetables used at the bar and on the dinner menu.

Restaurant Manager & Mixologist Dan Minjares has recently introduced their new Summer Cocktails. Included is a selection of appealing “Farm Inspired Summer Cocktails” that use citrus, watermelon and strawberries from the farm.

Heirloom tomatoes are in abundance at The Farm right now. Dan uses them to create their own proprietary Bloody Mary mix. Chef Rossi’s pepper sauce (from peppers and chiles grown on The Farm) is part of the recipe.

The “Best of Award Excellence” (Wine Spectator Magazine) wine program at The Ranch includes a 500 plus bottle list with rare and reserve wines featuring over 30 wines-by-the-glass selections. They feature hand-crafted cocktails, barrel aged cocktails and, when in season, farm-to-glass cocktails from their own heirloom vegetable farm on Edwards Ranch Estates. Draft and bottle beer selections are available as well as specialty martinis, select whiskey, rye, tequila and after dinner drink libations.

Now a (hopefully) tantalizing preview of Saturday’s overloaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The Ranch Restaurant in Anaheim has a tremendous commitment to using fresh fruit and vegetables in all their preparations. They incredibly have their own farm in Orange where they grow many of the fruits and vegetables used at the bar and on the dinner menu. Executive Chef Michael Rossi actually checks the farm daily to see what can be used fresh from the field on that day’s menu. Restaurant Manager & Mixologist Dan Minjares has recently introduced their new Summer Cocktails. Included is a selection of “Farm Inspired Summer Cocktails.” Dan is with us to explain all the refreshing specifics.

George Motz is an Emmy Award-winning filmmaker, founder of the Food Film Festival, and author of the well-received Hamburger America. He’s a well-traveled “accidental” burger authority with impeccable credentials. Motz’s newest offering is The Great American Burger Book – How to Make Authentic Regional Hamburgers at Home. George puts his well-used spatula down briefly to join us with the hot & juicy details.

The classic Casa Vega is a family-owned Mexican restaurant that has been a Sherman Oaks landmark for 60 years. They are celebrating their 60th Anniversary in style with cocktails and a special seven-course menu this Saturday night, July 16th. It’s a benefit for the L.A. Regional Food Bank. The celebrity guest chef is Baja’s Javier Plascencia. 2nd generation proprietress Christy Vega is our guest.

Chef Eric Samaniego (Bravo TV’s “Best New Restaurant), formerly of Little Sparrow in Santa Ana, has joined Michael’s On Naples in Long Beach as the award-winning restaurant’s chef de cuisine. In addition to changes in the kitchen, Michael’s on Naples is experiencing an aesthetic transformation as well. The restaurant’s rooftop terrace has been under construction as it undergoes a major expansion and renovation. Chef Eric joins us.

Food waste is inexcusable in restaurants these days. It’s a matter of principle in addition to being part of the green movement. Our own Chef Andrew Gruel will highlight what he does to turn usable items that were formally tossed in the garbage into practical (and tasty) menu items.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

The Ranch Restaurant in Anaheim has a tremendous commitment to using fresh fruit and vegetables in all their preparations. They incredibly have their own farm (“The Farm”) in Orange on over two acres of land where they grow many of the fruits and vegetables used at the bar and on the dinner menu. Executive Chef Michael Rossi actually checks the farm daily to see what can be used fresh from the field on that day’s menu.

Restaurant Manager & Mixologist Dan Minjares has recently introduced their new Summer Cocktails. Included is a selection of appealing “Farm Inspired Summer Cocktails” that use citrus, watermelon and strawberries from the farm.

The “Best of Award Excellence” (Wine Spectator Magazine) wine program at The Ranch includes a 500 plus bottle list with rare and reserve wines featuring over 30 wines-by-the-glass selections. They feature hand-crafted cocktails, barrel aged cocktails and, when in season, farm-to-glass cocktails from their own heirloom vegetable farm on Edwards Ranch Estates. Draft and bottle beer selections are available as well as specialty martinis, select whiskey, rye, tequila and after dinner drink libations.

The Great American Burger Book is the first book to showcase a wide range of regional hamburger styles and cooking methods. Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country.

Each colorful chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home.

George puts his well-used spatula down briefly to join us with the juicy details.

Before George embarks on his cross-country regional burger tour in TheGreat American Burger Book he shares the recipes for “The Basics.” These include The Griddle-Smashed Classic Cheeseburger, The Flame-Grilled Burger, The Thick Pub Classic Burger and The Patty Melt.

Did you know The Pastrami Burger started right here in Southern California? It’s now a Regional Favorite in Utah. It’s the Greek Connection…Perhaps George will explain.

George Motz, Emmy Award–winning filmmaker and founder of the Food Film Festival, is also the author of Hamburger America and was hailed by the New York Times as a leading authority on hamburgers. His media credits include hosting Burger Land and Made in America (Travel Channel), and he has been a guest on Inside Edition, CBS, CNN, Fox News, and PBS, among others. He lives in Brooklyn.

The classic Casa Vega is a family-owned Mexican restaurant that has been a Sherman Oaks landmark for 60 years. They are celebrating their 60th Anniversary in style with cocktails and a special seven- course menu this Saturday night, July 16th. It’s a benefit for the L.A. Regional Food Bank.

Casa Vega is a family-owned Mexican restaurant that has been a Los Angeles landmark for 60 years. Opened in 1956 by Rafael “Ray” Vega, Casa Vega serves authentic Mexican food and drinks in a warm, festive atmosphere. Today Ray’s daughter, Christina “Christy” Vega (as seen on Food Network’s “Guy’s Grocery Games,”NBC’s “TODAY” Show, CBS’s “This Morning,”ABC’s “The View,” and more) is at the helm of the time-honored restaurant. From crowd-pleasing dishes such as traditional chicken mole, burritos, enchiladas, and tostadas, to tasty house-made margaritas and mojitos, Casa Vega features an extensive and time-tested menu.

In addition to changes in the kitchen, Michael’s on Naples is experiencing an aesthetic transformation as well. The restaurant’s rooftop terrace has been under construction as it undergoes a major expansion and renovation. The Rooftop will now have its own kitchen along with a separate menu featuring more casual fare and shareable plates.

Chef Samaniego, who began his career working for the late Charlie Trotter in Chicago, joined Michael’s On Naples in April working under the tutelage of former Corporate Executive Chef David Coleman. A graduate of Johnson & Wales University, Samaniego is a native of Southern California with his formative years spent in the Central Valley. His culinary credits include a seven-year stint with David Myers working at the high profile Sona and Comme Ca (both now closed) in Los Angeles.

Chef Eric Samaniego joins us.

Food waste is inexcusable in restaurants these days. It’s a matter of principle in addition to being part of the green movement. Our own Chef Andrew Gruel will highlight what he does to turn usable food items that were formally tossed in the garbage into practical (and tasty) menu items.

Daniel Minjares, a senior restaurant manager at The Ranch Restaurant & Saloon in Anaheim, has recently assumed an additional role as mixologist for the restaurant.

Minjares, a Southern Califorenia native, and a 33 year restaurant veteran was the beverage manager at SkyCity Restaurant at the Seattle Space Needle in Seattle prior to joining The Ranch team three years ago. Currently, he is combining the unique offerings of the restaurant’s heirloom vegetable farm in creating farm-to-glass cocktails, complimenting the restaurants’ seasonally driven menu.

The Edwards Ranch Estates heirloom vegetable farm is located on Ranch Owner, Andrew Edwards’s private estate and is where a portion of the produce is grown that supplies the restaurant’s menu. The farm supports Executive Chef Michael Rossi’s vision of a seasonally driven menu and provides Rossi the creative freedom and flexibility to design menus and dishes around the seasons. Initially intended for restaurant menu development, the farm will now support a seasonally driven beverage menu.

Rossi and Minjares are currently working together on plans for the upcoming season. “Having the ability to blend the flavors from fruits, herbs, peppers and heirloom vegetables grown on our own farm, creating our own unique flavors for cocktails, it just doesn’t get any better,” said Minjares. Currently Minjares is also barrel aging and crafting his own bitters and aromatics for the new Spring cocktail menu.

Expect The Ranch’s incredible heirloom tomato garden to be the base for The Ranch’s house-prepared Bloody Mary Mix. You can’t get any fresher than that.

This Spring’s beverage menu is divided into three sections, leading with Edwards Ranch Estates farm crafted cocktails featuring the LemonThyme Cocktail with house-made Meyer Limoncello, Nolet Gin, muddled Edward Ranch Estates lemon thyme, simple syrup, fresh lemon and a splash of soda. Listed next are the Signature cocktails and includes the Chipotle Margarita – Riviera Magazine’s 2013 Cocktail Tour Winner and the Old Fashion Cowboy. Signature Martinis & Manhattans complete the new menu and includes The Ranch Cucumber Martini, The Two-Step and the California Manhattan.

The special featured cocktail of the week is the Orange County Mint Julep in honor of the running of the Kentucky Derby.

The Ranch (unusually) has its own 2-acre farm located on the Edwards Ranch Estates in Orange which provides a lot of the fresh produce used at the highly regarded restaurant. Think of over 600 heirloom tomato vines featuring 90 different varieties. Original (and fully mature) orange and fig trees are also part of the property.

Congrats to Chef Michael and The Ranch Restaurant for their 2014 nominations for the Golden Foodie Awards including (the peer-nominated) The Golden Chef and The Golden Pastry Chef. They also have been nominated for “Best Steak” in the public voting.